Anthony Bourdain's Soupe de Poisson
Enjoy this classic fish soup from the South of France garnished with toasts slathered with garlicky rouille.
The saffron, orange, fennel, and Pernod in this soup are classic flavors from seafood soups made in the South of France. Just taste it!
- 6 tablespoons olive oil
- 4 garlic cloves
- 2 small onions, thinly sliced
- 2 leeks, white parts only, washed and thinly sliced
- 1 fennel bulb, thinly sliced
- 1 (14-ounce) can plum tomatoes, chopped
- 2 pounds tiny whole fish (like porgy or whiting), gutted but with heads intact
- 6 cups water
- 1 bouquet garni (1 parsley sprig, 2 thyme springs, and 1 bay leaf, wrapped in cheesecloth bundle)
- 2 strips orange zest
- 3 saffron strands
- 1 ounce Pernod
- Grated Parmesan
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